Fish in lemon-saffron sauce with potatoes will serve as an exquisite treat on the festive table. And the fact that fish meat is extremely useful for the human body makes this dish even more valuable.
It is necessary
-
- sturgeon and salmon;
- potatoes;
- a glass of dry white wine;
- olive oil;
- sour cream;
- cream 0.5 l.;
- melted butter;
- spice.
Instructions
Step 1
To prepare this dish, cut the sturgeon and salmon into two pieces of three hundred grams each. Prepare three small potatoes, pour one hundred grams of dry white wine and two hundred grams of olive oil into two glasses. You will also need a small amount of sour cream and ghee during cooking, so make sure you have them on your kitchen counter. Do not forget about the spices you need to make the sauce: saffron, pepper, salt.
Step 2
Rinse the fish fillets under running cold water, cover with olive oil and white wine, salt and pepper. Add the herbs and marinate the fish for about two hours. Once the fish fillet is marinated, grill it until golden brown, then transfer the fish to a special refractory pan. Put the dish in an oven preheated to one hundred and eighty degrees. Once the fish fillet is cooked through, remove it from the oven.
Step 3
Rinse and peel the potatoes thoroughly, then cut them into neat thin slices. Fry the potatoes in a skillet in oil until golden brown, then place them in a baking dish in the oven. Pour sour cream over it, stir and bake until cooked in the oven. The baking temperature should be at least one hundred and eighty degrees.
Step 4
To prepare the sauce, take half a liter of cream, pour it into a container and stir thoroughly until thickened over low heat. Add chopped saffron and lemon juice to heavy cream, pour in fish broth, add salt and pepper. Simmer for a while over low heat, then remove the prepared sauce from the stove.
Step 5
Pour the prepared fish fillet with the resulting sauce, and serve potatoes baked in sour cream as a side dish. For decoration, you can sprinkle the dish with finely chopped herbs.
